Chicken Tandir
Author: Lulu Witt
Recipe type: Main
Cuisine: Turkish
- 4 large pieces of chicken with bones and skin in place
- 1 onion, peeled but not cut
- 1 Tbsp lemon juice
- Salt and Pepper
- 3 Tbsp oil
- Make a cut in each piece of chicken to absorb the stock
- Season the chicken with salt and pepper
- Heat the oil in a shallow frying pan which has a lid
- Fry the chicken on both sides until golden, around 5 minutes.
- Making sure the skin side of the chicken is underneath, cover the chicken pieces with boiling water
- Add the peeled onion and the lemon juice to the frying pan
- Cover the pan with a lid, leaving it slightly ajar.
- Check on the chicken now and then to make sure it has not all evaporated, if so, add some water and try to put the heat down to a lower temperature
- After cooking for 2 hours the chicken will be super tender.
- Remove the onion and the lid and let it simmer on a medium low heat until all stock has evaporated, which will take about another hour
- When ready to serve, sprinkle on some thyme and serve with lemon wedges.
Recipe by Pantry Fun at https://pantryfun.com/chicken-tandir/
3.5.3226